Rich broiled salmon rests atop a lean vegetable-and-rice salad to make a beautifully balanced meal. The Asian dressing includes big-impact flavors—fish sauce, lime juice, and cayenne—but very little oil.
Pairing: Kabinett Riesling from Germany's Mosel region
At Bouley, in New York City, David Bouley serves Long Island duckling with a sticky glaze made from chestnuts and acacia honey, as well as with wheat berries, garlic chives and gingery cabbage. Streamline the recipe by preparing just the honey-glazed duck breast and the ginger-and-garlic Savoy cabbage with chives.